Estufao Manok (Chamorro Chicken Stew)
Chicken braised in a tomato-based sauce with potatoes and often a touch of soy sauce, resulting in a hearty, saucy stew served over rice. It's a common Sunday and novena-gathering dish.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Dutch oven or large pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18
- carbs
- 20
- protein
- 30
- calories
- 380
Instructions
- 1
Season the chicken. Brown it in a Dutch oven over medium-high heat, then set it aside.
- 2
Add the onion and garlic to the pot. Cook them until they are soft.
- 3
Stir in the tomato sauce, soy sauce, broth, and bay leaf.
- 4
Put the chicken back in the pot. Bring the liquid to a gentle simmer.
- 5
Cover the pot with a lid. Simmer for 25 minutes.
- 6
Add the potatoes. Keep simmering for 15-20 minutes until the chicken and potatoes are tender.
- 7
Take out the bay leaf and adjust the seasoning. Serve hot over rice.
Chef's tips
Brown the chicken well before adding liquid to give the sauce a richer flavor.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Common mistakes to avoid
- •Skipping the browning step, which makes the sauce taste flat
- •Adding the potatoes too early, which makes them fall apart
Serving suggestions
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